Garlic Butter Baked Scallops

Description:

Garlic Butter Baked Scallops are a luxurious yet simple seafood dish that combines the tender sweetness of scallops with the rich flavor of garlic, lemon, and melted butter. Baked to golden perfection with a light breadcrumb topping, this dish is elegant enough for special occasions but easy enough for a weeknight dinner.

Ingredients for Garlic Butter Baked Scallops

• 1 pound sea scallops, patted dry

• 4 tablespoons unsalted butter, melted

• 3 garlic cloves, minced

• 1 tablespoon lemon juice

• 1/4 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 1/4 cup panko breadcrumbs

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon chopped fresh parsley (optional)

• Lemon wedges (for serving)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Lightly grease a small baking dish or oven-safe skillet with butter or cooking spray.

3. In a bowl, mix melted butter, minced garlic, lemon juice, salt, and pepper.

4. Place the scallops in the baking dish in a single layer.

5. Spoon the garlic butter mixture evenly over the scallops.

6. In a separate small bowl, combine panko breadcrumbs and Parmesan cheese.

7. Sprinkle the breadcrumb mixture evenly over the scallops.

8. Bake uncovered for 12–15 minutes, or until scallops are opaque and the topping is golden.

9. Optional: Broil for 1–2 minutes at the end for extra crispness.

10. Garnish with chopped parsley and serve with lemon wedges.

Notes:

• Be sure to pat scallops dry before cooking to prevent excess moisture.

• Use sea scallops, not bay scallops, for best results.

• Fresh lemon juice adds brightness, but you can also use a splash of white wine for added depth.

Tips:

• Don’t overbake scallops—they can become rubbery.

• For even browning, broil the last couple of minutes.

• Serve with a crusty bread to soak up the buttery sauce, or over pasta or rice.

• If scallops are frozen, thaw fully and pat dry before using.

Servings:

Serves 2–3 as a main dish or 4 as an appetizer.

Nutritional Info (per serving, assuming 3 servings):

• Calories: ~280

• Protein: 20g

• Fat: 18g

• Carbohydrates: 8g

• Fiber: 0.5g

• Sodium: 450mg

• Cholesterol: 50mg

(Values are approximate and will vary based on exact ingredients used.)

Benefits:

• High in protein: Great for muscle repair and growth.

• Low in carbs: Ideal for keto or low-carb diets.

• Rich in omega-3s: Good for heart and brain health.

• Quick cooking: Ready in under 20 minutes.

Q&A:

Q: Can I use frozen scallops?
A: Yes, but thaw them fully in the fridge and pat them very dry before baking.

Q: What can I serve with baked scallops?
A: Try pasta, risotto, garlic mashed potatoes, or a fresh green salad.

Q: Can I make this dairy-free?
A: Yes, substitute olive oil or a vegan butter alternative.

Q: How do I know when scallops are done?
A: They should be opaque and slightly firm but still tender; internal temp should reach 125–130°F (52–55°C).